Description

Rich, chewy cookies featuring a sophisticated brown butter base, crunchy toffee bits, and semi-sweet chocolate chips. These cookies offer a perfect balance of sweet and salty with a crisp exterior and soft center.

Ingredients

Scale

1 cup (225g) unsalted butter
2 ¼ cups (280g) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ cup (100g) granulated sugar
1 cup (200g) packed brown sugar
2 teaspoons vanilla extract
1 ½ cups (200g) toffee bits
1 cup (170g) semi-sweet chocolate chips
2 large eggs
Flaky sea salt (optional, for topping)

Instructions

Brown the butter: Melt butter in a saucepan over medium heat, stirring constantly until it turns deep amber and smells nutty (5-7 minutes). Pour into a heat-safe bowl and cool for 10-15 minutes until just warm.
Mix wet ingredients: In a large bowl, whisk cooled brown butter, granulated sugar, and brown sugar vigorously for 2 minutes until smooth and glossy. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
Make the dough: Gradually add dry ingredients to wet ingredients, mixing on low speed or with a spatula until just combined. Do not overmix. Fold in toffee bits and chocolate chips.
Chill the dough: Cover the bowl and refrigerate for at least 30 minutes (or up to 24 hours) to solidify the fat and prevent excessive spreading.
Preheat and scoop: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough balls onto sheets, spacing them 2 inches apart.
Bake: Bake for 9-11 minutes until edges are golden brown but centers still look slightly soft and underbaked.
Cool and serve: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt if desired.

Notes

Ensure butter is cooled before mixing to avoid melting the sugar. Chill dough for best texture. Do not overbake; cookies will firm up as they cool. For gluten-free version, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and dairy-free chocolate chips.

Prep Time: 20 minutes
Cook Time: 11 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 220
Sugar: 18
Sodium: 180
Fat: 12
Saturated Fat: 7
Carbohydrates: 28
Fiber: 1
Protein: 3

Keywords: brown butter cookies, toffee cookies, holiday cookies, chewy cookies, easy dessert, brown butter toffee, chocolate chip cookies